Appetizers – Amy Lou's Kitchenhttps://amylouskitchen.com
Delicious recipes and things that make me smileMon, 13 Jan 2014 21:18:22 +0000en
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1 http://wordpress.com/https://s0.wp.com/i/buttonw-com.pngAppetizers – Amy Lou's Kitchenhttps://amylouskitchen.com
Stay simple, stay true…https://amylouskitchen.com/2014/01/13/deconstructed-roasted-tomato-crostini/
https://amylouskitchen.com/2014/01/13/deconstructed-roasted-tomato-crostini/#respondMon, 13 Jan 2014 21:17:57 +0000http://amylouskitchen.com/?p=694The other night, my best friend and I were craving what I like to call the holy trinity of Italian ingredients – cheese, tomatoes, and fresh bread. Not a big surprise here as 50% of the time we want Mexican food and the other 50% of the time we want Italian food.

We were watching the Golden Globes award show, so while we laughed at awards speeches and commented on the fashion we wanted something light and delicious to eat. We decided on what I like to refer to as a Deconstructed Roasted Tomato Crostini. I emphasize the deconstruction part because instead of piling the ingredients on each slice of toasted bread I served them alongside each other. Serving the ingredients alongside each other not only made it look fresh and beautiful, but it also allowed us to decide how to eat it and what we wanted the ever important cheese-to-tomato-to-bread ratio to be. Once plated, I drizzled balsamic glaze and fresh basil to play up the earthy sweetness of the roasted tomatoes. Enjoy!

Roughly 1/4 Cup Extra Virgin Olive Oil (You need enough to coat the tomatoes and to drizzle on the bread before toasting)

1/2 tsp Salt

1/2 tsp Freshly Cracked Pepper

Fresh French Bread – sliced 1 inch thick

1 Garlic Clove – peeled

Balsamic Glaze, you could purchase some or make your own – see ingredients and recipe below.

Balsamic Glaze

1 Cup Balsamic Vinegar

1/4 Cup Light Brown Sugar

Boil in saute pan until bubbles, then reduce heat to low and cook for 20 minutes.

Directions

Pre-heat oven to 375 degrees.

Prepare baking sheet with non-stick cooking spray.

Toss sliced tomatoes with enough olive oil to lightly coat and add 1/4 tsp salt and pepper. Place tomatoes in a single layer on baking sheet and cook for 40 minutes.

After 40 minute increase heat to 400 degrees and bake tomatoes for an additional 15-20 minutes.

While tomatoes are baking for the last 10 minutes drizzle olive oil on bread and toast. Once down toasted take garlic clove and rub on each slice of bread.

Place 1/4 Cup of Ricotta cheese, 1/2 Cup of Tomatoes, slices of toasted bread on plate and sprinkle with salt, pepper, basil, and balsamic glaze.

]]>https://amylouskitchen.com/2014/01/13/deconstructed-roasted-tomato-crostini/feed/0Decontructed Roasted Tomato Crostiniamylou06Decontructed Roasted Tomato CrostiniWhen life gives you lemons…https://amylouskitchen.com/2012/08/17/mint-lemonade/
https://amylouskitchen.com/2012/08/17/mint-lemonade/#respondFri, 17 Aug 2012 18:00:32 +0000http://markensonkitchen.wordpress.com/?p=524Lemonade on a scorching hot day is pure bliss. Especially if it’s homemade and has some muddled mint in it, YUM! Enjoy this super easy and quick recipe and go sit under some shade outside with a loved one.

Mint Lemonade

Yields: 4-6 glasses

Prep Time: 30 minutes

Cook Time: 15 minutes

Ingredients

6-8 Lemons, juiced

1/2 Cup Organic Agave Nectar

5-6 Cups Water

1/4 Cup Fresh Mint Leaves

Directions

Pour one cup of water in a small pot with the agave nectar and heat on medium heat for 10-15 minutes to make simple syrup, stir frequently

Once simple syrup is ready pour it in a large pitcher, along with lemon juice and 4-5 cups of water, stir

Place lemonade in the refrigerator to cool

Once ready to serve place a few mint leaves in the bottom of each glass and with the back of a spoon bruise the leaves to release their flavors, then pour lemonade on top and enjoy!

]]>https://amylouskitchen.com/2012/08/17/mint-lemonade/feed/0Mint Lemonadeamylou06Mint LemonadeKeeps the doctor away…https://amylouskitchen.com/2012/08/13/cinnamon-apple-chips/
https://amylouskitchen.com/2012/08/13/cinnamon-apple-chips/#commentsMon, 13 Aug 2012 16:00:31 +0000http://markensonkitchen.wordpress.com/?p=551I’m proud to announce that I exercised some self-control at the market this past weekend. As I stood there reaching for a bag of cinnamon apple chips I suddenly thought to myself “Why am I buying these when I could make them myself?” To further boost my excitement over this simple idea I discovered that a pound of Gala apples cost less than the bag of apple chips, yay to saving money! Also, my inner germ-a-phobe kicked in further solidifying my decision to make apple chips; I started to cringe thinking about the amount of people and machines that have probably touched each apple chip in that bag. I’m sure it’s completely clean and passes all food handling laws but I am a big fan of home cooking when I can, it just makes me feel better and I swear everything tastes better when it’s homemade too. However, with that said, I will not pass judgement on those (myself included at times) who just simply don’t have the time to make every meal or snack they choose to eat.

As I got home and broke out my mandolin (I did not want to stand there and slice every single apple with a pairing knife) and took out all 4 ingredients I was further satisfied with my decision to make this delicious treat. I know that the 1 and 1/2 hour baking time seems a little daunting however I was able to do all of the things I would have done during that time even if I didn’t make the chips (i.e. laundry, check my email, view my favorite social media sites, and catch up on some television.) I hope you enjoy this simple, delicious, and nutritious treat!

Cinnamon Apple Chips

Yields: 4 Cups or 1 Quart of Dried Apples

Prep Time: 30 minutes

Cook Time: 1 hours & 30 minutes (not active the whole time so feel free to do your laundry, watch TV or troll the internet during this time)

Ingredients

3 -4 Apples Rinsed and Patted Dry

1 Cup Water

1/2 Cup Organic Granulated Sugar

1/8 Cup Ground Cinnamon

Directions

Prepare baking sheets with parchment paper and set aside

Preheat oven to 250 degrees

Using a mandolin or a small knife slice the apple into very thin large slices. (The mandolin is my preferred method because it’s quick and easy. Also there are plenty of inexpensive options out there and this will come in handy during any meal that requires slices of fruits or vegetables)

Boil water and sugar on medium high heat, stir constantly until sugar is dissolved

Dip each apple slice in the sugar-water (aka simple syrup) and then lie flat on the parchment paper

Once an entire baking sheet is lined with dipped apples sprinkle cinnamon over the slices

]]>https://amylouskitchen.com/2012/08/13/cinnamon-apple-chips/feed/6Apple Chipsamylou06Apple ChipsMakes everything better…https://amylouskitchen.com/2012/01/14/hummus/
https://amylouskitchen.com/2012/01/14/hummus/#respondSat, 14 Jan 2012 21:13:52 +0000http://markensonkitchen.wordpress.com/?p=353Nothing is easier nor more delicious than fresh hummus. It can be served with or on anything and always makes things so much better, i.e. veggies. Hummus only consists of 5 ingredients, most of these ingredients you might already have in your pantry. The one ingredient you might not already have in your pantry is tahini paste. Tahini paste is a sesame paste that is extremely popular in Middle Eastern dishes and some Asian and Indian dishes as well. This paste gives hummus the classic hummus flavor and is absolutely critical in making hummus. You can get tahini paste in your local grocery market typically in the “ethnic” foods aisle. 1 jar will last a couple years, so “yay!” to making as much hummus as your little heart desires!

Hummus

Yields: 1 1/2 Cups

Prep Time: 10 minutes

Cook Time: 0

Ingredients

1 16 oz can Garbanzo Beans rinsed and drained, (aka Chickpeas)

3 cloves of Garlic minced

Juice of 2 lemons

4 Tb Tahini Paste

1/4 Cup Olive Oil

Sprinkle of Paprika for garnishing, optional

Directions

Pour garbanzo beans, minced garlic, and tahini paste in a food processor or blender, pulse together while adding lemon juice and olive oil. Sprinkle paprika for garnish and serve with pita chips, fresh pita bread, vegetables, etc. TIP: If you like your hummus creamier use more olive oil, but only add in small quantities and keep checking the hummus until you achieve the consistency you desire.

]]>https://amylouskitchen.com/2012/01/14/hummus/feed/0Hummusamylou06Hummus and veggiesA mighty flame followeth a tiny spark…https://amylouskitchen.com/2011/11/20/spinach-parmesan-popper/
https://amylouskitchen.com/2011/11/20/spinach-parmesan-popper/#commentsSun, 20 Nov 2011 18:00:31 +0000http://markensonkitchen.wordpress.com/?p=1943 more days and Thanksgiving will be here! I know most of the emphasis is on the main course and desserts, but let’s not forget about the appetizers, it’s the warm up to the meal. Also let’s be honest, are you ever done cooking by the time you say you will be? I know I’m not. Every year I still need at least another 30 minutes to whip the mashed potatoes, set the table, maybe check the mirror to make sure I look presentable, etc. A 30 minute wait time with my starving loved ones pacing around me feels like an eternity and carries a lot of pressure. This year avoid the death stares, appease their hungry stomachs, and buy yourself a little more time by making an appetizer that packs a powerful punch like my Spinach Parmesan Poppers!

I first came across this recipe when I watched an episode of the Hearty Boys on the Food Network a couple years ago. Overtime, like most recipes, I started to tweak it to my liking and came up with my own version. I hope you enjoy!

Spinach Parmesan Poppers

Yields: Approximately 30 poppers

Prep Time: 20 minutes

Cook Time: 25 minutes

Ingredients

1 lb. package of frozen chopped spinach thawed

1 large Sweet Onion diced

5 eggs

1 Cup Shredded Parmesan Cheese

2 Garlic Cloves minced

1/2 tsp fresh Thyme leaves, chopped finely

1/2 tsp Cayenne

1/4 tsp Freshly grated Nutmeg

1 tsp Italian Parsley leaves, chopped finely

2 Cups Bread Crumbs

1 stick Unsalted Butter plus 2 Tb, melted

Salt & Pepper

Directions

Preheat the oven to 350 degrees.

Prepare a baking sheet with non-stick cooking spray (or use Sil Pads)

Whisk eggs in the bottom of a large mixing bowl

Add all ingredients to the mixing bowl with eggs then mix well by hand

Form into 1 inch balls by hand and place each piece about 1 inch apart on baking sheet

To me cheese is like dairy gold, by far the best dairy product, even better than ice cream. It can be enjoyed with every meal anytime of day or even be the meal itself. Really, who doesn’t like cheese?

If you are having people over or are at a party chances are some sort of cheese dish will be there. Now there is nothing wrong with serving the traditional cheese slices with crackers, but let’s be honest, it’s a lil boring. Try my unbelievably easy Baked Brie with Cranberries recipe. Every time I make this it is quickly eaten by all, no remnants are ever left to prove its existence. I guarantee it will be the favorite at your next get to together. Enjoy!

Baked Brie with Cranberries

Yields: 8-12 Person Party

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Ingredients

1 puff pastry sheet thawed

1 12 ounce Brie wheel

3/4 Cup cranberry sauce

1 egg white

Directions

Preheat oven to 375 degrees

Grease baking sheet or use SilPad

Roll out puff pastry sheet on well floured surface (may need to roll with rolling-pin to accommodate size of Brie wheel